This raspberry black sesame cake is perfect for novice cake makers. (It does not require any frosting skills!) This cake combines sweet raspberry jam with nutty black sesame. It’s a cake that can be enjoyed all year long.
I’m a little upset with the US Postal Service. In the span of one week, I’ve had problems with my mail THREE TIMES. As usual, my packages were delivered to the wrong house. I could handle that; it happens all the time. It’s the next two things that really shock me.
I come to find that our mailbox (along with neighbors’ mailboxes) had been burglarized. A new replacement credit card was stolen. Someone tried to activate my card using incorrect social security numbers. They made several questionable purchases thus setting off my fraud alert and placing a block on my account.
And then the other day, I open the mailbox to find that one of my letters had been opened. The sticker that kept the envelope sealed was savagely ripped off. It was a sweet and thoughtful birthday card. Of course when it came time to thanking the sender, I come to find that there was supposed to be a gift card inside. Luckily, we were able to call the store to void the gift card. When the thief tries to use the card, it’ll have a zero balance. (Justice.)
It irks me the lengths people go to steal. I remember growing up and receiving CASH in the mail along with my birthday greeting cards from aunts and uncles. No problem. The envelopes were always delivered in one piece, unopened. These days, I’m so apprehensive about sending anything by snail mail (unless it’s certified with a tracking number).
Since I was so ticked off about this mail situation, I baked myself a cake. (Because whenever I’m feeling anything, be it happy/sad/annoyed/nervous/etc, I bake a cake to calm down.)
While I’m bummed about the mail, at least one delicious thing came out of it.
Even though I’ve made hundreds of cakes, sometimes things don’t pan out as expected. And that’s okay.
Baking may be a science, but it relies heavily on patience. After years of baking, I’m still learning to master said patience. Sometimes I get carried away and I move way too fast. I was so eager to make and build this black sesame cake, that I damaged one of the cake layers as I was popping it out of the cake pan.
No problem. Asides from practicing patience, baking also requires you to go with the punches. You have to be able to adapt, think on your toes, and be ready for an alternative plan.
I first shared this technique back in 2013 when I had a mini disaster with a batch of raspberry almond muffins. It all turned out okay because I ended up with this raspberry almond layer cake. I’m doing the same thing with this raspberry black sesame cake.